Dessert

Mixed berry trifle

Name: Mixed berry trifle
Total time: 40 min
Yield: 8 servings
Cuisine: British
Ingredients: 4 oz Almond flour; 14 oz Mixed berries; 16 fl oz Heavy cream; 4 Egg yolks; 2½ oz Powdered erythritol; Lemon, a squeeze; Vanilla extract, a teaspoon; Baking powder, a teaspoon for the sponge; Sea salt, a pinch

Assembled in layers and left to sit, which is the whole point — the sponge takes up the berry juice overnight and the whole thing eats as one thing rather than three.

6gnet carbs

34gfat

6gprotein

355kcal

Per serving40 minServes 8

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Ingredients

For the whole dish · serves 8

Almond flour4 oz
Mixed berries14 oz
Heavy cream16 fl oz
Egg yolks4
Powdered erythritol2½ oz
Lemona squeeze
Vanilla extracta teaspoon
Baking powdera teaspoon for the sponge
Sea salta pinch

Method

6 steps · 40 minutes

Bake a thin almond sponge: almond flour, a third of the yolks, a third of the erythritol and the baking powder, 15 minutes at 350F. Cool it and tear it into pieces.
Crush half the berries with the lemon and a spoonful of erythritol and leave them to bleed.
Make a loose custard with the rest of the yolks, a third of the cream and the rest of the erythritol, stirred over low heat until it coats a spoon. Do not let it boil.
Layer torn sponge, crushed berries and their juice, then custard, in a glass bowl.
Whip the rest of the cream to soft peaks and spread it over the top.
Chill it four hours at least, overnight if you can. Eaten straight away the sponge is still dry and the layers slide apart.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.